Salmon scotch eggs with cured salmon

by Cuisine | Cuisine issue #
Serves: 6Warren Turnbull's salmon scotch eggs with cured salmon & orange & fennel salad from the 2012 Cuisine Masterclass series

Cured Salmon
2 star anise
1 teaspoon fennel seeds
1 teaspoon coriander seeds
200g rock salt
60g sugar
zest of 1 orange
200g piece salmon fillet, trimmed and cleaned

Grind the star anise, coriander seeds and fennel seeds in a mortar and pestle. Mix together with the salt and sugar then zest the orange over the salt mix, so that the mix catches all the orange’s spray and oils. Mix well to combine.
Place some salt mix on a tray then place the salmon on top. Cover with the remaining salt mix then wrap tightly in cling film and refrigerate for 12 hours. Wash the salt mix off well and pat the salmon dry. Slice into strips.

Scotch eggs
8 eggs
250g salmon trimmings
50g smoked salmon
zest of 1/4 lemon
5g chopped parsley
pinch of salt
pinch of sweet smoked paprika
1 cup plain flour
1 1/2 cups breadcrumbs
vegetable oil for frying

Bring a deep saucepan of water to a rapid boil then add 6 eggs and boil for exactly 5 minutes. Remove and place into a bowl of iced water to cool. When cooled, carefully peel then reserve until ready to use.
Put both the salmon trimmings and smoked salmon in a food processor and blend with a good pinch of salt until a nice smooth paste forms. Transfer to a bowl and mix in the parsley, salt and paprika. Lay a sheet of plastic wrap on a bench then put the salmon in the middle of it. Cover with another sheet of plastic wrap then gently roll out with a rolling pin until you have a thin sheet of salmon.
Remove the top sheet of plastic wrap and cut the salmon into 6 squares. Carefully wrap each egg in a square of salmon, pressing it on so that the eggs are well coated.
Preheat the oven to 170°C and heat a deep-fryer to 170°C (or heat oil in a wok over high heat until a small cube of bread dropped in turns golden).
Put the remaining eggs in a bowl and beat lightly. Put the flour on a small plate and the breadcrumbs on another plate. Dip the salmon-coated eggs in flour then dip in the egg mix and finally coat with breadcrumbs, pressing them on gently.
Deep-fry the eggs until golden then drain on kitchen paper. Put in the oven for 5 minutes, just to make sure that the yolks are warmed through. Season and serve in an egg carton.

Orange & fennel salad
12 orange segments (keep the juice)
1 bulb fennel, finely shaved
40g micro watercress
1 shallot, finely sliced
10 chives, sliced into batons
2 tablespoons olive oil

Mix everything together until well combined then season with a little sea salt.

Put a warm scotch egg on each plate then arrange 3 or 4 slices of the cured salmon and a good handful of salad around it.

Watch Warren create this dish for the 2012 Cuisine Masterclass series.


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